Fresh Pear And Almond Tart Recipe

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Fresh Pear And Almond Tart
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  1. For pears:
  2. Bring 4 cups water, sugar, and lemon juice to boil in large saucepan over medium-high heat, stirring until sugar dissolves. Add pears. Reduce heat to medium and simmer until pears are very tender, turning occasionally, about 20 minutes. Cool pears in syrup. (Can be made 2 days ahead. Cover and refrigerate.)
  3. For crust:
  4. Blend powdered sugar, almonds, and salt in processor until nuts are finely ground. Add butter and blend until smooth, scraping down sides of bowl occasionally. Mix in egg yolk. Add flour. Using on/off turns, blend until dough comes together in clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 3 hours. (Can be made 2 days ahead. Keep refrigerated.)
  5. For almond filling:
  6. Finely grind almonds and flour in processor. Mix in 7 tablespoons sugar, then butter, blending until smooth. Mix in egg. Transfer filling to medium bowl. Cover and chill at least 3 hours. (Can be made 2 days ahead. Keep chilled.)
  7. Position rack in center of oven and preheat to 375°F. Roll out chilled dough on floured sheet of parchment paper to 12-inch round, lifting and turning dough occasionally to free from paper. Using paper as aid, turn dough into 9-inch-diameter tart pan with removable bottom; peel off paper. Seal any cracks in dough. Trim overhang to 1/2 inch. Fold overhang in, making double-thick sides. Pierce crust all over with fork. Freeze crust 10 minutes.
  8. Line crust with buttered foil, buttered side down, then fill with dried beans or pie weights. Bake crust until sides are set, about 20 minutes. Remove foil and beans. Bake crust until sides are golden and bottom is set, pressing with back of fork if crust bubbles, about 10 minutes longer. Cool crust in pan on rack. Reduce oven temperature to 350°F.
  9. Spread almond filling evenly in crust. Stem pears and cut each in half lengthwise; scoop out cores. Cut each half crosswise into thin slices. Gently press each pear half to fan slices but keep slices tightly overlapped. Slide spatula under pears and arrange atop filling like spokes of wheel with narrow ends in center.
  10. Bake tart until golden and tester inserted into center of filling comes out clean, about 55 minutes. Cool tart in pan on rack. Push pan bottom up, releasing tart from pan. (Can be made 8 hours ahead. Let stand at room temperature.) Cut tart into wedges; sprinkle with powdered sugar, if desired, and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 2014.52 Kcal (8434 kJ)
Calories from fat 1717.92 Kcal
% Daily Value*
Total Fat 190.88g 294%
Cholesterol 502.03mg 167%
Sodium 337.41mg 14%
Potassium 665.09mg 14%
Total Carbs 74.3g 25%
Sugars 42.53g 170%
Dietary Fiber 2.88g 12%
Protein 11.4g 23%
Vitamin C 2mg 3%
Vitamin A 2.1mg 71%
Iron 1mg 5%
Calcium 129.6mg 13%
Amount Per 100 g
Calories 426.21 Kcal (1784 kJ)
Calories from fat 363.46 Kcal
% Daily Value*
Total Fat 40.38g 294%
Cholesterol 106.22mg 167%
Sodium 71.39mg 14%
Potassium 140.71mg 14%
Total Carbs 15.72g 25%
Sugars 9g 170%
Dietary Fiber 0.61g 12%
Protein 2.41g 23%
Vitamin C 0.4mg 3%
Vitamin A 0.4mg 71%
Iron 0.2mg 5%
Calcium 27.4mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 55.6
  • 58

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Total Fat

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